Chicken with Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 588 cal. | (28 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 35.1 μg | (59 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 33.4 mg | (278 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 240 mg | (253 %) | ||
| Potassium | 1,038 mg | (26 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 412 mg | |||
| Cholesterol | 259 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the chicken
- 4 Chicken breasts each about 150 g (approximately 5 ounces)
- salt
- freshly ground peppers
- 2 Tbsps Pastry flour
- 2 eggs
- 150 grams breadcrumbs
- clarified butter (for frying)
- parsley (for garnish)
- For the peppers
- 4 Bell pepper (Red and yellow)
- 2 onions
- 2 Tbsps olive oil
- 1 splash dry white wine
- ½ tsp sugar
- lemon juice
- Caraway
- salt
- cayenne pepper
Preparation steps
Preheat oven to broil.
For the peppers, rinse peppers, cut in half and remove seeds, stalk and ribs and place with skin side up on a baking sheet lined with aluminum foil. Broil 5-10 minutes, watching carefully. Bake until skin starts to blister and blacken. Remove from oven and cover with a damp tea towel and let cool. Remove skin and cut peppers into strips. Peel onions, cut in half and cut into strips. Fry in hot oil until translucent. Deglaze pan with white wine and add peppers and season with sugar, lemon juice, caraway seed, salt and cayenne pepper and cook over low heat. Season to taste.
Rinse chicken breasts and pat dry. Season with salt and pepper and dredge in flour, beaten egg and breadcrumbs. In a heavy skillet, fry chicken in hot butter on both sides, each about 2-3 minutes until golden brown. Remove from pan and drain on paper towels and cut into pieces, if desired. Arrange with peppers on plate. Garnish with parsley and serve.
